Author: Alicia Maroney

In a digital world where computer use is nearly constant, few people consider the hygiene of their devices. One of the most frequently touched, and least cleaned, surfaces in any environment is the computer keyboard. While this may seem trivial, the reality is that keyboards can harbor a variety of pathogens, including those responsible for foodborne illnesses. For people who eat at their desks or share workstations, the risk of contamination becomes even more serious. How Do Keyboards Become Contaminated? Keyboards are touched by fingers all day long, often without being disinfected. Each keystroke can deposit skin cells, oil, food…

Listeria, Escherichia coli (E. coli), and Salmonella are among the most well-known pathogens responsible for foodborne illness. Each has a long and fascinating history of discovery that laid the foundation for modern microbiology and food safety. The identification of these microbes, their links to human disease, and the ongoing scientific exploration of their behavior have shaped public health policies and food handling protocols around the world. Listeria monocytogenes: A Quiet but Deadly Pathogen Listeria monocytogenes, the bacterium responsible for listeriosis, was first discovered in 1926 by E.G.D. Murray and his colleagues. At the time, they were studying infections in rabbits and observed a previously…

Foodborne illness outbreaks can disrupt supply chains, damage public trust, and pose serious health risks. E. coli outbreaks in particular can result in severe illness and even fatalities, especially among vulnerable populations. Traditional methods of detecting foodborne outbreaks rely on reports from healthcare providers and lab testing, which can take days or even weeks to piece together. With the rise of artificial intelligence, there is hope that outbreaks can be spotted earlier, contained faster, and even prevented altogether. Understanding the Challenge E. coli outbreaks often begin with a few isolated cases that seem unrelated. People in different states might fall ill…

The food industry is constantly seeking ways to reduce waste, enhance safety, and extend shelf life. Among the most promising advancements are edible coatings and antimicrobial packaging. These technologies are gaining attention for their ability to protect food from spoilage and contamination while minimizing the need for synthetic preservatives and excessive plastic use. As consumer demand for safer and more sustainable food grows, these innovations are proving both timely and effective. What Are Edible Coatings? Edible coatings are thin layers of edible materials applied to the surface of food products. These coatings can be made from natural substances such as…

Food safety is a pressing concern for consumers, regulators, and producers alike. With the global rise in foodborne illnesses and product recalls, rapid pathogen testing kits are becoming vital tools in identifying contamination before products reach the public. These kits offer quicker, more accurate results compared to traditional testing methods, helping to prevent outbreaks, protect brands, and improve public health. As technology continues to evolve, the role of these tools in food safety is expanding. What Are Rapid Pathogen Testing Kits? Rapid pathogen testing kits are portable diagnostic tools used to detect harmful microorganisms in food, water, or surfaces. These kits…

In modern food production, robotics and automation are transforming the way food is processed, packaged, and delivered. These technologies are not only boosting efficiency but also improving food safety and consistency. Automation in food processing refers to the use of machines and software systems to perform repetitive or complex tasks with minimal human intervention. Robotics refers to the use of programmable machines that can carry out a range of activities with high precision. Together, these innovations are addressing long-standing challenges in the food industry and reshaping its future. Reducing Human Contact to Improve Safety One of the most significant advantages…

In an era when food safety is under increasing scrutiny, innovative sanitation technologies are stepping in to do what traditional methods sometimes cannot: eliminate harmful pathogens without chemical residue, protect vulnerable foods, and improve the shelf life of products. Among the most promising tools are cold plasma treatment, ultraviolet (UV-C) light, electrolyzed water, and ozone-based sanitation. These methods are finding increasing application in food processing, retail environments, and even home kitchens. Cold Plasma Treatment: Killing Pathogens with Ionized Air Cold plasma is an advanced technology that uses a gas, often air or nitrogen, energized into a partially ionized state. This…

Foodborne illness affects people of all ages, but its symptoms, severity, and complications can vary widely between children and adults. While adults may experience mild discomfort and recover quickly, children, especially infants and toddlers, are often at greater risk of severe illness, dehydration, and hospitalization. Understanding the differences in how foodborne illness presents in these two groups is crucial for timely treatment and prevention. Why Children Are More Vulnerable Children’s immune systems are not fully developed. Their bodies are still learning how to fight off pathogens such as bacteria, viruses, and parasites. As a result, they have a harder time…

For many people, licking the spoon after mixing cookie dough is a cherished childhood memory. The creamy texture, sugary sweetness, and anticipation of warm cookies from the oven make raw cookie dough an irresistible temptation. However, food safety experts have long warned against eating raw dough. The risk isn’t just about raw eggs. Uncooked flour plays a dangerous role too. Understanding why both flour and eggs pose health hazards can help consumers make safer choices without sacrificing their love of baking. The Allure of Raw Dough Raw cookie dough is not just popular among children. Many adults admit to sneaking…

Deli meats, also known as lunch meats or cold cuts, are a convenient and tasty option for sandwiches, salads, and snacks. However, for pregnant women, these ready-to-eat meats carry a hidden danger: the risk of Listeria monocytogenes infection. Listeria may not be as well-known as some other foodborne pathogens, but it poses a serious threat during pregnancy, potentially leading to miscarriage, stillbirth, premature delivery, or life-threatening illness in newborns. Understanding why deli meats are considered high risk during pregnancy requires looking at how listeria behaves, how cold cuts are processed, and what steps can be taken to reduce exposure. What Is Listeria?…